April 4, 2018 Kelsey Nixon's backyard barbecue favorites Kick off your summer with these delicious dishes!
April 4, 2018 Grilling safety tips Find out more about how to keep yourself safe this summer with tips from the National Fire Protection Association and the Consumer Product Safety Commission
April 4, 2018 NFL Kickoff Tailgate Recipes Are you ready for some football? America's CEO, Chief Entertaining Officer, Tim Laird is helping us kickoff the football season. He has tips and recipes for brunch and dinner!
April 4, 2018 Chef Michael Armstrong guacamole favorites Chef Michael Armstrong, executive chef at Bodega Negra at Dream Downtown, celebrates National Guacamole Day with these delicious dishes.
April 4, 2018 Wolfgang Puck's healthy meals to bring the family together Delicious dishes from world-renowned chef and restaurateur: Roast Chicken on a Bed of Roasted Vegetables Serves 4 Ingredients 1 whole 4-pound chicken Fresh rosemary sprigs or other fresh herbs 1 tablespoon extra-virgin olive oil Kosher salt Freshly ground black pepper About 2 pounds assorted root vegetables, cut into bite-sized chunks 8 whole cloves garlic Method Put the rosemary or other herbs inside the chicken’s cavity.
April 4, 2018 One grocery bag, three meals Chef Julia Collins Davison from America's Test Kitchen showcases three meals that can be made from one grocery bag!
April 4, 2018 Paula Deen's Heavyset Cheese Ball Paula Deen shares her take on a Southern favorite: Ingredients 1 1/4 cups whole natural almonds 1 (8 oz) package cream cheese 1/2 cup real mayonnaise 3 slices crispy cooked bacon, crumbled 1/2 teaspoon dill weed 1 tablespoon green onion, chopped Method 1. Preheat oven to 300 F. 2. Place and spread all the almonds on a cookie sheet or in a shallow pan, pushing the almonds around until they turn color, about 20 minutes.
April 4, 2018 Sandra Lee's Halloween Recipes SPOOKY STUFFED BITES Makes 4 dozen appetizer servings • 24 frozen Cheddar, bacon, and jalapeño-stuffed potato skins • 24 frozen Cheddar and bacon-stuffed jalapeños • 2 cups sour cream • 1 cup sliced black or pimiento-stuffed olives 1. Preheat oven to 400°F.
April 4, 2018 Martina McBride Shares Recipes from New Book Southwestern Corn Chowder Serves 10 to 12 8 slices thick-cut applewood-smoked bacon, cut into 1⁄2-inch pieces 1 medium yellow onion, diced 1 medium red bell pepper, chopped 2 celery stalks, chopped 2 fresh, small poblano chilies, seeded and cut into 1⁄4-inch dice 1⁄2 teaspoon kosher salt 11⁄2 teaspoons ground cumin 1⁄2 teaspoon freshly ground black pepper 1⁄8 teaspoon cayenne pepper 11⁄2 cups dry white wine or chicken stock 11⁄2 pounds Yukon Gold potatoes, peeled and cut into 1⁄2-inch cubes 6 cups low- sodium chicken stock 31⁄2 cups fresh or frozen corn kernels (about 12 ears if using fresh) 1 cup heavy cream 1⁄4 cup all-purpose flour 1⁄4 cup chopped fresh cilantro, plus more for garnish Corn chowder is such a satisfying soup.
April 4, 2018 Martina McBride's delicious dishes Country star shares party favorites from her new book "Around the Table."
